ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A lexicon for describing the sensory perception of carbonated water was developed by a trained panel. It included: salty, sour, bitter, cooling, astringency, bubbly, bubble size, bubble sound, gas expansion feeling, bite, bum, and numbing. Four CO2 levels (noncarbonated, and 1.69, 2.75, and 4.63 volumes) and two temperatures (3 and 10°C) were tested. Ratings of all descriptors, except cooling, increased significantly as CO2 level increased. Bubble size and bubble sound were rated higher for 10°C samples while cooling, bite, burn, and numbing were rated higher for 3°C samples. The descriptors were classified into four groups (cooling, taste, trigeminal, and mechano-reception descriptors) based on principal component analysis.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb09386.x
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